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December 18, 2010

Savory Goat Stew

By Worker Bee
37 Comments

Goat meat might not be on your table every week, but if you peeked into kitchens around the world, you’d see it being served more than you think. Goat meat is a central part of the cuisine in many cultures, showing up in stews, braises, curries, kabobs and ragus. In fact, many sources claim goat meat is the most widely consumed meat on the planet.

Curious about what you’re missing out on? As many Primal readers here will tell you, goat meat has a flavor and texture that is incredibly delicious. It’s a bit like a cross between lamb and beef: less gamey than lamb can be, a little oilier than beef. If you don’t see it being sold at your local grocery store, ask your butcher to bring some in for you. Like any type of meat, goat is sold in a variety of cuts, such as leg, loin, rack or shoulder/ stew meat. Stewing and braising tend to be the best cooking methods for goat, as the meat can be tough and needs some time to become tender. However, in many cases, you can substitute a similar cut of goat meat in recipes that call for beef or lamb.

We’ve included a simple recipe for stewed goat, which is a good place to start if you’ve never cooked goat before. But don’t be timid – get yourself some goat and start experimenting. Goat meat pairs well with sweet spices like cinnamon, cardamom and allspice and with the bold, spicy flavors in harissa and curry. Vegetables like carrots, parsnips and sautéed greens pair well as side dishes.

If the idea of eating goat meat doesn’t have you salivating, it may just be the normal hesitation many people have over eating an animal they’ve never eaten before. Once you take your first bite, however, you’ll find goat to be a rich, flavorful and interesting new addition to your protein rotation.

Ingredients:


4-6 servings

  • 4 1/2 pounds goat stew meat
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons coriander
  • 1 teaspoon cinnamon
  • 1 onion, sliced
  • 3 carrots, sliced
  • 3 garlic cloves, chopped
  • 1 cup dry white wine
  • 2 cups chicken or beef stock
  • 2 bay leaves

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Season meat with salt, pepper, coriander and cinnamon. In a large Dutch oven or deep oven proof pot, warm several tablespoons of oil or butter. Sear meat in batches, browning all sides of the meat. Set the meat aside.

Add a little more oil to the pot, then the onion, carrot and garlic. Saute several minutes then add wine, stock and bay leaves. Scrape up any browned bits on the bottom of the pot. Bring to a simmer and add meat back to the pot.

Transfer the pot to the oven. Cook covered for 1 hour then tilt the lid slightly so it’s not completely tight and cook at least 1 1/2 hours more until meat is tender.

If there is excess oil on top of the broth, it can be skimmed off if desired. Remove the meat from the pot and cut it off the bones, then return it to the pot.

Serve with a garnish of fresh mint or parsley and a side of cooked vegetables that will soak up the liquid, such as mashed cauliflower or parsnips.


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37 Comments on "Savory Goat Stew"

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Jason Sandeman
5 years 9 months ago

I think i am going to try this recipe on Monday. I will be using cassia bark instead, and perhaps I will make a goat stock the night before if I can score some goat bones off of the butcher.

Aaron Blaisdell
5 years 9 months ago

Now that my local farmer’s market has a vendor that sells locally raised pastured goat and lamb, these two meats have been in heavy rotation in my kitchen. I especially like to grill a rack of goat ribs on the barbecue. It’s sooooo delicious and savory! It has a lot more complex and subtle flavor that I think is due to the fact that they browse on such a wide variety of plants, while the diet of lambs and cows primarily comes from grass with some other things thrown in the mix.

Sam Cree
Sam Cree
5 years 9 months ago

Curried goat is a popular dish in parts of Miami. I haven’t tried it, though.

primal_joe
5 years 9 months ago

Goat curry is absolutely fantastic! Like mark said, it’s taste like a cross between beef and lamb and has the texture of beef.

Very good.

Jamey
5 years 9 months ago

Seriously, goat meat is poo. Kangaroo and crocodile would sub in perfect to this recipe.
But…adding cinnamin to a stir fry’ish dish is a supreme idea!!!
Cheers

Ashley
5 years 9 months ago

Just got a pound of goat stew meat from my monthly meat pickup at a local farm. You think that dividing the amounts of everything in the recipe by four will be ideal?

Resurgent
Resurgent
5 years 9 months ago

And the best part is that most Goats are grass fed. There are very few, if any, farmers that raise goats with grain. Goats are often used to clear brush – they are experts at eating wild bush.

julietx
julietx
5 years 9 months ago

Living in South Texas I’ve eaten cabrito many times and liked it, but I never thought of cooking it myself, and I’ve never looked beyond using Mexican seasonings with it. Thanks for (once again!) opening up my horizons.

renato
renato
5 years 9 months ago

I believe pork to be the most consumed meat in the world. Anyway, it doesn’t matter that much.
I suggest readers to season goat in arabic style, with a heavier hand on cardamom and/or thyme.

Sarah
5 years 9 months ago

I raised goats growing up, & although I agree it’s delicious, my favorite way to eat it is when it’s good old-fashioned slow-cooked on spit over a fire. Yum!

gilliebean
5 years 9 months ago

YAY!! A Dutch Oven recipe!! I’m so excited!!

Nancy
Nancy
5 years 9 months ago

We’ve had grilled goat chops that were quite good, and goat BBQ. The farm we got goat from isn’t selling it anymore, so I’ll have to look for a different source.

Meagan
5 years 9 months ago

I’ve never had goat… always wanted to try it, but don’t have a source. Anyone in New England?

Richard
5 years 9 months ago

Goat is something I’ve never tried, but boy do you make it look appetizing!

lisser
lisser
5 years 9 months ago

I was raised on a farm, and we raised our own goats for milk and meat. I recall as a child preffering goat (also known as chevon) over beef.

I love that you feature “different” meat dishes than the standard US fare.

Sue
Sue
5 years 9 months ago

Yum! We butchered a couple of our goats and have a substantial chunk still in the freezer. Have to try this, even though the kiddo won’t touch it. Darned kid.

Melyssa
5 years 9 months ago

Oh wow. That looks delish. I don’t know what else to do with goat, so I usually just marinate it with italian dressing and stick it in the rotisserie. Thanks for the recipe.

Kat
5 years 9 months ago

Oooh, my husband and I were just talking about goat yesterday. He says he’s never had it. I’m going to have to try and find a local butcher that carries this tasty flesh so he can try it. Sooo good!

maba
maba
5 years 9 months ago

Nice to a goat recipe here. Goat is hands-down my favorite meat.

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Greg
5 years 9 months ago

This looks quite tasty! Adding a dash of heat can be good too, a little habanero goes a long way and mellows out with a long cook.

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[…] Goat afi­cionado Mark Sis­son shares a favourite recipe: http://www.marksdailyapple.com/savory-goat-stew/ Goat is the new “it” meat (Bon Appetit) […]

Marky Gee
Marky Gee
5 years 1 month ago

i tired this recipe and it really dried out at the 350 F temp! dammit! the oven was super fan forced, so should i either reduce the time, hmmmmmm wont soak up flavour, reduced heat, which should work i hope, or get my mum to cook it 😉

Abby C.
Abby C.
4 years 11 months ago

Goat is incredibly common in Indian cooking – much of the populace is either Hindu (can’t eat beef) or Muslim (can’t eat port) so goat is the red meat of choice. Goats are also hardier and easier to raise in a developing country than cattle or sheep. I’ve had goat in many Indian dishes, and if it’s cooked til tender, it’s tasty!

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[…] love (and cook) low(er) carb root vegetables. Think mashed, scalloped, roasted, baked, or added to stews and […]

Pam
Pam
4 years 8 months ago

Just made this dish– though only made about a quarter of a batch. I didn’t put in in the oven, but simmered it slowly on the stove top. I had to add extra wine and broth. It was fabulous.

dave
dave
4 years 7 months ago

sadly all the goat meat sold in the UK is halal killed.I cannot eat this tho love goat meat.

'Ron'
'Ron'
4 years 4 days ago

Why?

Primal Lee
Primal Lee
4 years 7 months ago
Just jotted this down to make for the second time – the first time it was brilliant. I’ve only ever used goat in Indian curries before and have never teamed it with carrots. The only changes I made were to add some turmeric and chilli (why not?) and some cubed eggplant (which disintegrates to bulk up the sauce. Goat is a sweet-ish meat anyway, but the carrots add to that for a fabulous union!! Will make this over and over again. Goat is fairly easy to come by in Australia, thankfully. We’ve got millions of the buggers destroying our native… Read more »
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Denise sbarra
3 years 11 months ago

I have watched so many cooking shows where they had cook goat and I could not wait to try it. I finally got to the butcher and bought some goat. Today is the day that I am going to try it. I am so excited. I am going to put a twist or two on it and see how it goes.

Ginger
Ginger
3 years 22 days ago

Made this today in my presser cooker and LOVE it. It was my first time cooking coat. Will make it again soon.

Kevin S
Kevin S
3 years 17 days ago

So I have been reading up on the PB and found a local farm this weekend that had some goat stew meat. I made this tonight for the first time and all I can say is I am sold on this recipe. I did mix a little beef into it as I didn’t buy enough goat but it came out amazing. Could not tell the difference really between goat and beef so if anyone is on the fence about this one try it.

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[…] love (and cook) low(er) carb root vegetables. Think mashed, scalloped, roasted, baked, or added to stews and […]

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[…] in this chapter, I’ve included and choose a simple recipe for stewed goat, which is a good place to start if you’ve never cooked goat before. Ready to get […]

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